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Spanish Omelets

Source of Recipe


Cooking Light, October 1997



List of Ingredients



• 1½ cups sliced potato
  
• ½ cup chopped onion
  
• ½ cup chopped red bell pepper
  
• 1 clove garlic, minced
  
• ¼ cup sliced pitted mazanella (or green) olives
  
• 1 Tbsp minced fresh (or 1 tsp dried) oregano
  
• ½ cup (2 ounces) shredded part-skim mozzarella cheese
  
• 8 large egg whites
  
• 4 large eggs
  
• ¼ tsp salt
  
• 1/8 tsp pepper
  
• ½ tsp olive oil, divided
  
• Cooking spray
  






Instructions



1. Place potato in a saucepan; cover with water. Bring to a boil; reduce heat and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.
   
   
2. Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.
   Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a wire whisk.
   
   
3. Heat ¼ teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with ¼ teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
   
   Makes 4 servings.
   (Servizing size: ½ omelet)
   
   Per Serving:
   213 calories (38% from fat); 9.1 g fat (3.3 g sat); 2 mg iron; 229 mg cholesterol; 157 mg caclium; 14.5 g carb; 462 mg sodium; 18.1 g protein; 1.7 g fiber.